Cook 3 - 5 minutes until bottom is nicely browned (but not charred). Flip and cook another 3 - 4 minutes to desired temperature. Keep in mind that grass-fed meats are always best medium-rare to rare (remove from grill when the internal temperature is between 130°F and 140°F).

Remove to a platter and allow to rest about 5 minutes before cutting and serving.

3.2.2925

Ready to celebrate this beautiful weather?

Don’t settle for cold hot dogs over white bread like we did in college.

BBQ season is here, and living Wild means you and your family deserve a hearty feast.

And you can get this one ready in just a few minutes.

When other party guests show up with Oscar Meyer weiners and potato salad that’s been sitting out a little too long, you’ll be the one pulling juicy steaks off the grill!

That makes you a bona fide backyard hero in my book.

Enjoy your feast!

Quick Cucumber Dill Salad

Make this salad at least an hour ahead and let it chill in the refrigerator so the flavors can really meld together.

Get More Fat-Burning Recipes

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You’ll get a quick-start video library along with delicious Wild recipes and tons more.

And here’s some more good news…

We’ve come up with a way to make your Fat-Burning Tribe membership absolutely free.

When you place an order for our Ultimate Daily Bundle using the Subscribe & Save option, we’ll grant you free access to the Fat-Burning Tribe for as long as you’re signed up for monthly shipments.

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